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You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo.

The concept behind quick-cooking seafood in a seasoned stock, exactly what we do more often than not with crabs and shrimp, is, in fact, a French idea.

Crawfish have been in fashion in the Deep South since the Cajun craze took over in the early 1980s. Prior to that, few people even knew that the crawfish were edible.